1. The grass carp is slaughtered and cleaned, and the fish is cut into pieces with a knife of 6 cm long and 0.3 cm thick, mixed with salt, dried Chili powder, cooking wine and wet starch, and marinated to taste;

Production process 2

2. The red pepper is pedicled and cut into segments with the length of 1 cm; Garlic minced; Wash the green onions and cut them into 2 cm long sections;

3. Put the pot on fire, put the vegetable oil to 60% heat, add the fish fillets and fry them until they are hard and crisp, take them out and put them on a plate;

4. Put 50 grams of vegetable oil in the pot, when it is heated to 50%, add pepper, red pepper, garlic and onion, stir-fry until fragrant, and pour it on the fish fillets.